
Recipe by
Chef Jeff
Spicy Chicken Veggie Quinoa Biryani
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This vibrant and spicy biryani comes together quickly in an Instant Pot, combining tender chicken, nutrient-packed quinoa, and colorful vegetables, all infused with aromatic spices.
Ingredients with Glycemic Index (GI)
- 1 cup quinoa (GI: 53)
- 1 lb boneless, skinless chicken breast, cut into cubes (GI: 0)
- 1 medium onion, finely chopped (GI: 10)
- 2 cups mixed vegetables (e.g., carrots, peas, bell peppers) (GI: varies, average ~39)
- 2 cloves garlic, minced (GI: 30)
- 1 inch ginger, grated (GI: 10)
- 2 green chilies, slit (optional for heat) (GI: 15)
- 1 teaspoon cumin seeds (GI: 0)
- 1 teaspoon garam masala (GI: 0)
- ½ teaspoon turmeric powder (GI: 0)
- ½ teaspoon red chili powder (GI: 0)
- 2 tablespoons olive oil (GI: 0)
- 2 cups low-sodium vegetable or chicken broth (GI: 0)
- Salt to taste
- Fresh coriander (cilantro) for garnish (GI: 0)
Cooking Instructions
- Set your Instant Pot to the “Sauté” mode and add olive oil.
- Once hot, add cumin seeds and let them splutter.
- Add chopped onions and sauté until they are translucent.
- Stir in ginger, garlic, and green chilies, and sauté for another 1-2 minutes until fragrant.
- Add the chicken cubes and cook until they are no longer pink.
- Mix in the turmeric, red chili powder, and garam masala, and sauté for 1 more minute.
- Add the quinoa, mixed vegetables, salt, and broth, and stir well to combine.
- Cancel the sauté mode and secure the Instant Pot lid. Set it to “Pressure Cook” mode for 10 minutes.
- Once cooking is complete, allow for a natural pressure release for 5 minutes, then do a quick release for any remaining pressure.
- Fluff the biryani gently with a fork and garnish with fresh coriander before serving.
Flavor Profile Explanation
This dish features a beautiful mix of spices that provide warmth and heat, while the quinoa adds a nutty flavor and texture. The mixed vegetables bring sweetness and a crunchy contrast, perfectly complementing the tender chicken and aromatic spices.
Serving Size
This recipe serves about 4 portions.
Nutritional Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat |
